Browsing by Author "Esan, O.T."
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Item Acceptability and sensory characteristics of moringa based species in Kwara State(Society for conservation of Phytofuel and allied Sciences, 2014) Arise, A.K.; Esan, O.T.; Sola-Ojo, F.L.Acceptability and sensory characteristics of Moringa Oleifera leaf powder and available Moringa based spices for conventional cooking were studied. The available Moringa based spices were Moringa-Ginger, Moringa-Garlic, and Moringa mixed spices (Moringa leaf and ginger and garlic). Moringa leaf powder, Moringa-Garlic mix, Moringa-Ginger mix and Moringa mixed spices were labelled as AA1, AA2, AA3, and AA4. A Forty- Man sensory panel divided into eight groups were allowed to evaluate the spices independently using a 5- point hedonic scale questionnaire for parameters such as aroma, colour, taste, texture and general acceptability. All spices were generally accepted scoring above 4.5 on the 9-point hedonic scale, sensory evaluation data obtained were statistically tested using one way analysis of variance (ANOVA), significant differences determined using Duncan Multiple Range Test (DMRT). There was no significant (p>0.05) differences in aroma, taste and texture except the colour which was significantly (p<0.05) different. However, Moringa Ginger spice scored highest in general acceptability chart. Moringa-Garlic and Moringa Ginger spice had the highest hedonic value (6.84 and 6.68) for colour and these values were not significantly different from each other, but significantly different from 5.84 obtained for Moringa mixed spices and 5.79 obtained for Moringa powder while the mixed spices had the lowest value (6.68). This study showed that Moringa leaf powder is acceptable as spice and spice based products and recommends that effort should be devoted to the inclusion of Moringa leaf powder to available spices.Item Chemical composition and sensory qualities of wheat-sorghum date cookies(Faculty of Food Technology, University of Osijek, Croatia, 2017) Esan, O.T.; Adesinwo, A.S.; Dauda, O.A.; Arise, A.K,; Sotunde, A.J.Cookies are consumed on a large scale in developing countries such as Nigeria where macro- and micro nutrient malnutrition are prevalent. In this experimental study, functional properties, proximate and selected mineral composition of six formulated composite flours from sorghum flour (SF), wheat flour (WF) and date palm flour (DPF-sweetener) were determined using standard procedures. Four of the formulated composite flour were sweetened with DPF and blended using the following ratio (SF: WF; DPF, 80:20:25, 60:40:25, 40:60:25 and 20:80:25) respectively. The fifth sample (control) contained 100% WF sweetened with 25% sugar (sucrose), while the sixth sample is 100% WF sweetened with 25% DPF. Cookies were produced from 100g of blends of flour and 25g of date palm flour or sugar as sweetener where applicable. Sensory attributes were evaluated using nine point hedonic scale and data obtained were analyzed using Duncan multiple test at p<0.05. Loose bulk density ranges from 0.48-0.56g/mL, packed bulk density =0.69-0.74g/mL, water absorption capacity =1.00-1.60g/g and oil absorption capacity =1.18-1.64g/g. Proximate analysis was as follows: moisture =4.32%-5.91%, ash = 1.81%-2.45%, fat =18.94%-20.52%, protein =8.68%17.97%, fibre =2.72%-3.42% and carbohydrate =52.65%- 64.71%. Mineral compositions are as follows: calcium =6.31-8.10mg/100g, iron =0.08-1.00mg/100g and potassium =1.56-1.75mg/100g. Moisture content of the formulated cookies samples were within acceptable range. Ash, protein and calcium contents of the formulated samples were significantly higher than in control. SF: WF-80:20 sweetened with 25% DF had the highest iron content while SF: WF- 60: 40 sweetened with 25% DF had the highest potassium value. However, control had the highest fat and carbohydrate content. Through sensory evaluation, samples with SF and WF in ratio 60:40, 40: 60 and 20:80 sweetened with 25% date flour were similarly acceptable with the control. In conclusion, enriching wheat flour with sorghum and date palm flour in cookies production improves its nutritional value.Item Chemical composition and sensory qualities of wheat-sorghum date cookies(Faculty of Food Technology, University of Osijek, Croatia, 2017) Esan, O.T.; Adesinwo, A.S.; Dauda, O.A.; Arise, A.K,; Sotunde, A.J.Cookies are consumed on a large scale in developing countries such as Nigeria where macro- and micro nutrient malnutrition are prevalent. In this experimental study, functional properties, proximate and selected mineral composition of six formulated composite flours from sorghum flour (SF), wheat flour (WF) and date palm flour (DPF-sweetener) were determined using standard procedures. Four of the formulated composite flour were sweetened with DPF and blended using the following ratio (SF: WF; DPF, 80:20:25, 60:40:25, 40:60:25 and 20:80:25) respectively. The fifth sample (control) contained 100% WF sweetened with 25% sugar (sucrose), while the sixth sample is 100% WF sweetened with 25% DPF. Cookies were produced from 100g of blends of flour and 25g of date palm flour or sugar as sweetener where applicable. Sensory attributes were evaluated using nine point hedonic scale and data obtained were analyzed using Duncan multiple test at p<0.05. Loose bulk density ranges from 0.48-0.56g/mL, packed bulk density =0.69-0.74g/mL, water absorption capacity =1.00-1.60g/g and oil absorption capacity =1.18-1.64g/g. Proximate analysis was as follows: moisture =4.32%-5.91%, ash = 1.81%-2.45%, fat =18.94%-20.52%, protein =8.68%17.97%, fibre =2.72%-3.42% and carbohydrate =52.65%- 64.71%. Mineral compositions are as follows: calcium =6.31-8.10mg/100g, iron =0.08-1.00mg/100g and potassium =1.56-1.75mg/100g. Moisture content of the formulated cookies samples were within acceptable range. Ash, protein and calcium contents of the formulated samples were significantly higher than in control. SF: WF-80:20 sweetened with 25% DF had the highest iron content while SF: WF- 60: 40 sweetened with 25% DF had the highest potassium value. However, control had the highest fat and carbohydrate content. Through sensory evaluation, samples with SF and WF in ratio 60:40, 40: 60 and 20:80 sweetened with 25% date flour were similarly acceptable with the control. In conclusion, enriching wheat flour with sorghum and date palm flour in cookies production improves its nutritional value.Item Comparative Evaluation of Graded levels of Jatropha curcas oil and Eucalyptus globulus oil in the Treatment of Mange in Goat.(The Society for the Conservation of Phytofuels and Sciences, 2013) Belewu, M.A.; Ayeni, A.O; Esan, O.T.; Abdulsalam, K.O.; Shittu, M.The study evaluates the efficacy of Jatropha curcas oil and Eucalyptusglobulos oil in the treatment of Nine mange infected West African dwarf goat. The animals were randomized against the Treatments (A, B, C and D) in a Completely Randomized experiment for a 56 day period. Treatment A was the Control (without oil treatment), B was Ivomectin treated animals, C was 50% Jatropha oil + 50% Eucalyptus oil, D was 75% Jatropha oil + 25 % Eucalyptus oil. The goats were fed standard formulated diet and watered ad-libitum. Data collected include feed intake, weight gain and blood parameters. The results revealed significance differences among the feed intake. The highest feed intake was reported for Treatment C followed by B and the least was A. However, Treatment D was similar to B and C. The highest weight gain of animals on Treatments C and D (oil treatment) compared favourably with the (Ivomectin ) drug treated animals (Treatment B) but significantly heavier than the Control Treatment (without oil). Animals on the Control Treatment (A) had poor Red blood cell while the highest Packed Cell volume, Red blood cell heamoglobin and neutrophils showed that animals on Treatments B and C (oil treated ) responded well to the biological treatment. It could be concluded that the application of a combination of Jatropha oil and Eucalyptus oil holds a good promise in the treatment of mange in goat.Item Effect of different levels of moringa oleifera oil on performance characteristics of pregnant goat(Faculty of Agriculture University of Uyo, Akwa Ibom State, 2014) Belewu, M.A.; Ahmed, M.A.; Badmus, A.H.A; Esan, O.T.; Abdulsalam, K.O.; Odebisi, M.B; Arise, A.KThis study was carried out to evaluate the effect of different levels of Moringa oleifera oil on feed intake and digestibility coefficient of pregnant Goat. The pregnant West African Dwarf Goat (Doe) were assigned to three experimental Diets A, B and C in a Latin square Design model for a eight week period. The experimental Diet A (control) had no inclusion of Moringa oleifera oil while Diets B and C had 0.25g/kg and 0.5g/kg Moringa oil inclusion respectively. There were significant differences in the feed intake of all the parameters evaluated. While the DM, CP and CF digestibilities of the experimental animals were similar (P>0.05). However, there was significant difference in the ether extract digestibility of the experimental animals. In conclusion, the inclusion of Moringa oleifera oil holds a good potential in the diet of pregnant West African Dwarf goat.Item Effect of Different Levels of Moringa Oleifera Oil on the performance Characteristics of Pregnant Goat(Faculty of Agriculture, University of Uyo, Uyo, Nigeria., 2014) Belewu, M.A; Ahmed, M.A; Badmos, A.H.A.; Esan, O.T.; Abdulsalam, K.O.; Odebisi, M.B.; Arise, A.K.This study was carried out to evaluate the effect of different levels of Moringa oleifera oil on feed intake and digestibility coefficient of pregnant Goat . The pregnant West African Dwarf Goat (Doe) were assigned to three experimental Diets A, B and C in a Latin square Design model for a eight week period. The experimental Diet A (control) had no inclusion of Moringa oleifera oil while Diets B and C had 0.25g/kg and 0.5g/kg Moringa oil inclusion respectively. There were significant differences in the feed intake of all the parameters evaluated. While the DM, CP and CF digestibilities of the experimental animals were similar (P>0.05). However, there was significant difference in the ether extract digestibility of the experimental animals. In conclusion, the inclusion of Moringa oleifera oil holds a good potential in the diet of pregnant West African Dwarf goat.Item Effect of Moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food(Croatian Journal of Food Science and Technology, 2014) Arise, A.k.; Arise, R.O.; Sanusi, M.O.; Esan, O.T.; Oyeyinka, S.A.Moringa oleifera is a nutrient rich plant that has the potential to combat malnutrition problems in Africa. This study aims to investigate the effect of fortification using Moringa oleifera flower powder on the sensory and proximate attributes of fermented yellow maize and millet blend (Ogi). The formulation was grouped into seven blends in ratio 100:0:0, 70:30:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20, 70:5:25 for maize, millet and Moringa oleifera flower powder (MOFP) respectively. Moringa oleifera flower was air-dried for 5days, milled and sieved to obtained fine powder. The fine powder was mixed thoroughly with fermented maize and millet, wet milled and sieved. The proximate composition of fermented yellow maize and millet (Ogi) fortified with Moringa oleifera flower powder showed an increase in crude protein, crude fibre, ash and fat with increase in the levels of Moringa oleifera flower powder and decrease in carbohydrate and moisture content. Moisture, protein, fibre, fat, ash and carbohydrate contents varied in the range 7.92-9.74%, 10.46_16.06%, 2.31-4.13%, 2.90-4.07%, 1.23-1.93% and 66.45-73.25% respectively. Sensory evaluation shows that blend 6 (20% MOFP) compared favourably with the control. Also, nutritional analysis shows that blend 6 is favourable as weaning food. Therefore, blend 6 formulation can be used as alternative to the weaning foods to improve the nutritional status of children and help to curb protein malnutrition.Item Efficacy of Mucor indicus and Abisidia carybifera Treated Jatropha curcas kernel on Performance Characteristics of Goat(The Society for the Conservation of Phytofuels and Sciences, 2013) Belewu, M.A.; Odebisi, M.T.; Esan, O.T.; Abdulsalam, K.O.; Arise, A.K.; Badmos, A.H.A.; Lawal, R.A.; Ugbamaja, E.R.; Okin, H.O.; Adebayo, A.M.The study evaluates the efficiency of Mucor indicus and Absidia corymbifera treated Jatropha curcas kernel cake on the performance characteristics of weaner West African dwarf goats (average BW= 6.25kg). The goats (n=25) were randomly allocated to five dietary Treatments A, B, C, D and E in a Completely Randomised design model for a 56 day period. Treatments A ( Control, contained Groundnut cake as protein source); Treatment B (contained 50% Groundnut cake plus 50% Mucor indicus treated Jatropha curcas kernel cake), Treatment C (contained 50% Groundnut cake plus 50% Absidia corymbifera treated Jatropha curcas kernel cake) , Treatment D (contained 25% Groundnut cake plus 75% Mucor indicus treated Jatropha curcas kernel cake) and Treatment E (contained 25% Groundnut cake plus 75% Absidia corymbifera treated Jatropha curcas kernel cake). The results revealed higher crude protein and ether extract contents for the fungi treated Jatropha curcas kernel cake compared to the untreated cake. Conversely, the crude fibre content of the fungi treated Jatropha curcas kernel cake was lower than the untreated cake. Additionally, the crude fibre content of the fungi treated Jatropha curcas kernel cake was reduced between 20% (Mucor indicus) and 28% (Abisidia corymbifera) compared to the untreated cake. Similarly, the dry matter, crude protein, ether extract and ash contents of the fungi treated Treatments B, C, D and E were numerically higher (P> 0.05) compared to the Control (Treatment A). Conversely, the Crude fibre content of Treatments B, C, D and E was lower compared to Treatment A (Control). The dry matter intake of Treatments B and E compared favourably with that of the Control (Treatment A) but significantly higher than Treatments C and D. The crude protein, ash and nitrogen free extract intakes followed similar trend. The crude fibre intake of Treatments A and E were similar but significantly higher than other Treatments. Animals on Treatments B and E had similar weight gain to that of the Control (Treatment A). With the exception of dry matter digestibility of Treatment A which was significantly higher than other Treatments, other nutrient digestibility (crude protein, ether extract and nitrogen free extract) were similar(p>0.05). The Crude fibre digestibility was lower for the fungi treated Treatments compared to the Control. It could be concluded that inclusion of 50% Mucor indicus treated Jatropha curcas kernel cake and 75% Absidia corymbifera treated Jatropha curcas kernel cake could be used to supplement for high cost of groundnut cake in the diet of goat.Item Nutraceutical Value of Eucalyptus Oil on the Quantity and Quality of Goat Milk.(SAAT, Federal University of Technology, Oweri, Nigeria, 2020) Belewu, M.A.; Yousuf, M.B.; Belewu, N.O.; Esan, O.T.; Salami, Khadijat Onozare; Yusuf, O.M.; Sangodele, O.T.The objective of the study was to investigate the efficiency of Eucalyptus oil as a feed supplement (on the performance characteristics) in sheep nutrition and effect on the quality and quantity of milk production. Fifteen pregnant sheep were randomized against the experimental diets in a completely randomized design model for 60days. Three different diets were prepared for the study namely; Treatment A (control), Treatment B (containing 1.0g/10kg of Eucalyptus oil) and Treatment C (containing 1.5g/10kg of Eucalyptus oil).The result showed that highest crude protein intake was noted in sheep fed with Treatments C, B and A respectively. The study also showed that there were significant differences in the milk quality and quantity of the experimental sheep due to Eucalyptus oil inclusion at different levels in the diet. The highest milk yield was recorded for Treatment C which was superior to the control while the least was for Treatment B Conversely, Treatment A had the highest butterfat and solids not fat contents. It is interesting to note that there was no significant different in the Total Solids content of the milk. In conclusion, the study revealed that inclusion of Eucalyptus oil in the basal diet of the sheep will improve the quality and quantity of milk.